Effects of Temperature, Light and Storage Time on the Microflora of Vacuum- or Nitrogen-Packed Frankfurters

1983 ◽  
Vol 46 (3) ◽  
pp. 199-205 ◽  
Author(s):  
R. E. SIMARD ◽  
B. H. LEE ◽  
C. L. LALEYE ◽  
R. A. HOLLEY
Keyword(s):  
Storage Time ◽  
Microbial Growth ◽  
Initial Level ◽  
Anaerobic Bacteria ◽  
Nitrogen Gas ◽  
Storage Duration ◽  
Effects Of Temperature ◽  
Mold And Yeast ◽  
Spoilage Microflora ◽  
And Storage

Frankfurters were vacuum- or nitrogen- packaged and stored at −4, 0, 3 and 7°C for 49 d under light or dark display conditions. Effects of temperature, light and storage duration on microflora in vacuum- and nitrogen-packed sausages were then examined. Differences in number of lactobacilli, psychrotrophic and anaerobic bacteria in vacuum- or nitrogen-packed samples were not statistically significant during storage tests. Lactobacillus development was slightly higher in nitrogen gas compared to vacuum packages, but was also not significantly different. The effectiveness of nitrogen packaging on yeast and mold inhibition was significant, particularly at higher temperatures (3 and 7°C). Nitrogen gas packaging thus offers little advantage over vacuum to promote lactobacillus development, but it is particularly effective against growth of mold and yeast. Initially, the dominant flora of both package samples consisted of Pseudomonas and Microbacterium sp. but Lactobacillus sp. became the predominant psychrotrophs (85.2–96.3%) after 49 d of storage, regardless of different treatments. Temperature was the most important factor which influenced growth of the microflora on frankfurters; freezing temperatures of −4 and 0°C were an effective insurance against development of spoilage microflora in frankfurters for up to 49 d, regardless of packaging atmosphere. With an initial level of 10 to 103 coliforms per gram, there was no significant change in the number of coliforms during storage. Light had no important influence on microbial growth in frankfurters, irrespective of packaging atmosphere.

Effects of Temperature, Light and Storage Time on the Physicochemical and Sensory Characteristics of Vacuum- or Nitrogen-Packed Frankfurters

1983 ◽  
Vol 46 (3) ◽  
pp. 188-195 ◽  
Author(s):  
R. E. SIMARD ◽  
B. H. LEE ◽  
C. L. LALEYE ◽  
R. A. HOLLEY
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Co2 Concentration ◽  
Relative Volume ◽  
Nitrogen Gas ◽  
Storage Duration ◽  
Significant Relationships ◽  
Effects Of Temperature ◽  
Sensory Color ◽  
And Storage

Frankfurters prepacked in vacuum or nitrogen gas were stored for 49 d at −4, 0, 3 and 7°C under dark and light conditions. Effects of temperature, light and storage duration on physiocochemical (gas composition, TBA, pH, ERV, nitroso-hematin) and sensory (color and off-odor) characteristics of both package samples were then examined. The relative volume of nitrogen decreased gradually but the change was not significant (P>0.05) during the 49-d study. No significant increases in CO2 concentration were observed between both package treatments at −4 and 0°C, whereas the largest increase in CO2 content (4.8–16.8%) occurred at 7°C after 21 d of storage. TBA, pH, ERV and nitroso-hematin values were not differently affected by either modified atmosphere types, regardless of storage temperature and illumination used. With respect to surface discoloration and off-odor, nitrogen-packed frankfurters exhibited a lower incidence of discoloration and off-odor and were of satisfactory appearance, even after 35 d of storage at 7°C. Vacuum-packed samples, however, could not be effectively stored longer than 21 d due to formation of brown and green discolorations. Light generally had a significant effect on surface discoloration of vacuum-packed frankfurters. Data indicate that color and odor changes were not related to the values of TBA, ERV and nitro so-pigment but significant relationships were noted between pH. CO2 and microflora counts at 7°C.

Shelf-Life of Meat Loaves Packaged in Vacuum or Nitrogen Gas I. Effect of Storage Temperature, Light and Time on the Microflora Change

1984 ◽  
Vol 47 (2) ◽  
pp. 128-133 ◽  
Author(s):  
B. H. LEE ◽  
R. E. SIMARD ◽  
C. L. LALEYE ◽  
R. A. HOLLEY
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Storage Temperature ◽  
Initial Level ◽  
Nitrogen Gas ◽  
Cured Meat ◽  
The Times ◽  
Yeasts And Molds ◽  
Lactobacillus Spp ◽  
Vacuum Storage

The effects of storage temperature, light and time on the microflora of vacuum- or nitrogen-packed meat loaves were examined at intervals during 49 d at −4, 0, 3 and 7°C under dark and lighted displays. Storage of cooked cured meat loaves at −4°C for 49 d produced little increase in lactobacilli numbers (from log10 5.2 to 6.3) but resulted in significant (P<0.05) increases in psychrotrophs (log10 3.9 to 5.9) and anaerobes (log10 5.1 to 6.3 under vacuum). Storage time and temperature above 0°C resulted in a significant (P<0.05) increase in lactobacilli, psychrotroph and anaerobe numbers, regardless of packaging atmospheres, but the times at which counts reached approx. 108/g were deferred, i.e., day 7 at 7°C, day 21 at 3°C and day 28 at 0°C. Apart from a few exceptions in the numbers of psychrotrohs and lactobacilli, there were no significant differences in the numbers of microflora between vacuum- and nitrogen-packed meat loaves. At day 0, the dominant flora in both types of packaged samples was composed of Pseudomonas (32 to 34%), Brochothrix (24 to 38%), Micrococcus (9 to 22%) and Lactobacillus spp. (7 to 20%). By day 49, Lactobacillus spp. became a predominant part (62 to 76%) of the psychrotrophs. Few significant differences in the composition of psychrotrophs were found among different treatments. With an initial level of 102 coliforms per gram, there was no significant (P>0.05) change in coliforms counts between treatments but the numbers of yeasts and molds were lower in nitrogen-packed samples at 3 and 7°C as compared with similarly treated vacuum-packed samples.

Effects of temperature and storage time on hen eggs quality

2012 ◽  
Vol 161 ◽  
pp. 40 ◽  
Author(s):  
Roxana Nicoleta Raţu (Gavril) ◽  
M.G. Usturoi
Keyword(s):  
Storage Time ◽  
Effects Of Temperature ◽  
And Storage ◽  
Eggs Quality

scholarly journals Kualitas Fisik Daging Sapi Peranakan Ongole dengan Pemberian Asam Askorbat dan Penyimpanan pada Suhu 50C

2010 ◽  
Vol 8 (1) ◽  
pp. 26
Author(s):  
E P Samodra ◽  
H Cahyono
Keyword(s):  
Ascorbic Acid ◽  
Beef Cattle ◽  
Storage Time ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Storage Duration ◽  
Physical Quality ◽  
And Storage ◽  
Water Holding

<p>The research was conducted to investigate the effect of soaking meat of Peranakan Ongole cattle with ascorbic acid and storage duration at 50C on physical quality of meat. The experiment was done in Complete Randomised Design by factorial 3 x 3. First factor was ascorbic acid with 3 levels (0%, 5%, 1%), and second factor is storage duration with 3 levels (0, 5, and 6 days). Variables that were measured: tenderness, cooking loss, water holding capacity and pH. Data were analyzed by variance analysis and the significant result were tested by Duncan’s test. Tenderness average for ascorbic acid ranging between 1,60 – 1,62 kg/cm2, and for storage duration was increased from 1,83 to 1,38 kg/cm2. Cooking loss average for ascorbat acid ranged from 43,33 to 44,89%, and for storage duration increased from 40,00 to 47,00%. Water holding capacity average for ascorbic acid ranging between 32,88 – 33,65%, but for storage duration decreased from 34,61 to 32,32%. The pH average for ascorbic acid ranging from 5,99 to 6,16, and increased for storage duration from 6,43 to 5,84. It can be concluded that physical quality of beef cattle was not affected<br />bay ascorbic acid up to 1%, but was significantly decreased by storage duration (p&lt;0,05).</p><p>Key words: Pernakan Ongole meat, ascorbat acid, storage time</p>

Acidified Sodium Chlorite Solution as an Antimicrobial Treatment for Rainbow Trout (Oncorhynchus mykiss) Fillets

2008 ◽  
Vol 71 (5) ◽  
pp. 973-978 ◽  
Author(s):  
N. KAMIREDDY ◽  
P. B. KENNEY ◽  
S. JITTINANDANA ◽  
S. D. SLIDER
Keyword(s):  
Shear Force ◽  
Storage Time ◽  
Microbial Growth ◽  
Thiobarbituric Acid ◽  
Antimicrobial Treatment ◽  
Sodium Chlorite ◽  
Thiobarbituric Acid Reactive Substances ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Plate Counts ◽  
And Storage

Minimizing microbial growth and maintaining overall quality are priorities for intervention strategies that extend the shelf life of fresh, aquatic foods. Four treatments included a control (fresh fillets), water, 50 ppm of acidified sodium chlorite (ASC), and 1,000 ppm of ASC. Fillets were stored at 1 to 2°C for 0, 8, and 15 days. A significant (P &lt; 0.05) interaction between treatment and storage time was observed for psychrotrophic counts. The increase in psychrotrophic counts with storage time was less for fillets treated with ASC, regardless of ASC concentration. Aerobic plate counts were not affected (P &gt; 0.05) by intervention; however, a significant increase in counts was observed during storage (P &lt; 0.05). Fillet pH, moisture, fat, thiobarbituric acid–reactive substances, fatty acid composition, color, cook yield, and shear force were not affected (P &gt; 0.05) by intervention. Thiobarbituric acid–reactive substances decreased (P &lt; 0.05) during storage. Percentages of individual fatty acids were constant, with the exception of C15 and C20:2; they decreased with storage to 15 days. Percent fat, L* (lightness) and b* (yellowness) values, and cook yield increased (P &lt; 0.05) during storage. Fillet pH, moisture, a* (redness) value, and shear force did not change (P &gt; 0.05) with storage to 15 days. Based on these data, 50 ppm of ASC performed equally as well as 1,000 ppm of ASC. The value of ASC is as a decontaminant; however, fillets in this study had low psychrotrophic counts pretreatment (2.3 log CFU/cm2) and posttreatment (2.03 log CFU/cm2), which did not demonstrate ASC's effectiveness as a decontaminant.

Effects of Flavorings, Storage Conditions, and Storage Time on Survival of Staphylococcus aureus in Sürk Cheese

2005 ◽  
Vol 68 (7) ◽  
pp. 1487-1491 ◽  
Author(s):  
TUĞRUL M. MASATCIOĞLU ◽  
YAHYA K. AVŞAR
Keyword(s):  
Staphylococcus Aureus ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Conditions ◽  
Black Pepper ◽  
Ash Content ◽  
Mold Growth ◽  
Storage Duration ◽  
And Storage ◽  
Over Time

The objectives of this study were to determine the cumulative effects of flavorings (chili pepper, thyme, mint, cumin, nutmeg, allspice, clove, cinnamon, black pepper, salt, and hot red pepper paste), storage conditions, and storage time on the survival of Staphylococcus aureus in Sürk cheese and to monitor the associated chemical changes. Sürk cheese, a traditional Turkish cheese, was produced by heating diluted nonfat yogurt and adding flavorings to the resultant acid-heat curd. The cheese was later inoculated with S. aureus, shaped conically, and stored aerobically for mold growth and anaerobically in olive oil for 30 days at room temperature. The moisture content of aerobically stored cheese decreased over time and led to increases in total solids, salt, salt-in-moisture, and ash content during ripening (P &lt; 0.05). The presence or absence of the flavorings had no significant effect, whereas storage conditions and storage duration decreased the survival of S. aureus (P &lt; 0.05).

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